Chicken and Chile Hash

Ground chicken has a touch more fat than ground chicken breast, key for a more flavorful hash. Let cooked potatoes dry out so they'll be extra crisp in the hash. Leftover potatoes would be even better. While the potatoes cook, make sure to cook the chicken mixture. As the hash crisps, start poaching the eggs to save on time while cooking. The dish is perfect for dinner, lunch or a weekend savory brunch option. You can easily make this a vegetarian hash but omitting the chicken and adding other vegetables such as zucchini or sweet potatoes.

Ingredients

2 tablespoons water

12 ounces Yukon Gold potatoes, cubed

2 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1/4 teaspoon ground red pepper

12 ounces ground chicken

1 cup thinly vertically sliced red onion

1 poblano chile, seeded and chopped

2 cups cremini mushrooms, quartered (about 6 oz.)

1 tablespoon chopped fresh thyme, divided

5 garlic cloves, thinly sliced

3 tablespoons red wine vinegar, divided

4 large eggs

Nutritional Information

Calories 345

Fat 18.7g

Satfat 4.5g

Monofat 9.8g

Polyfat 3g

Protein 24g

Carbohydrate 21g

Fiber 4g

Cholesterol 259mg

Iron 2mg

Sodium 607mg

Calcium 51mg

Est. added sugars 0

Sugars 3

Calories 345

Fat 18.7g

Satfat 4.5g

Monofat 9.8g

Polyfat 3g

Protein 24g

Carbohydrate 21g

Fiber 4g

Cholesterol 259mg

Iron 2mg

Sodium 607mg

Calcium 51mg

Est. added sugars 0

Sugars 3

How to Make It

Step 1

Place 2 tablespoons water and potatoes in a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 5 minutes or until tender. Place potatoes on a paper towel-lined plate.

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Ratings & Reviews

3.5 stars

I used a full pound of ground chicken and didn't bother with the poaching of the eggs - just over-easy pan fried them. Easy meal with lots of flavor though not something I'd likely share with guests. Hubby loved the leftovers for lunch the next day.

Delicious & a bit different

This was very tasty. I ran out of red wine vinegar and subbed in sherry vinegar & it still came out great! I will definitely make this again. I had never poached eggs before, but it seemed to work. Yum

Weeknight dinner

This is a very savory dish and great flavor. I used shallot instead of red onion and Anaheim peppers instead of the poblanos as that's what I have on hand. I might cut back on the salt added to the potatoes as it seemed a little salty to me.